Crab Sandwiches

"My mom made these when I was a little girl, and I've always loved them. Mom always served them for dinner, but they would also be great for a brunch, or lunch. Now that I'm an adult, this was one of the recipes that was important for me to get and keep for the generations to come. I hope you enjoy it as much as I do. Feel free to add hot sauce or red pepper if you prefer a kick in your sandwich."
photo by Ceezie photo by Ceezie
photo by Ceezie
Ready In:
12 muffins




  • Preheat your oven to 350°F.
  • Split english muffins, and place on a greased baking sheet.
  • Combine crab, mayo, and onion. Mix until completely combined. (You may add more or less mayo depending on how "wet" you like this mixture.).
  • Taste, and add salt and pepper as necessary.
  • Spread crab mixture evenly over the muffin halves.
  • In a small saucepan, over medium heat, melt the butter.
  • Add the flour, and whisk to combine. Cook for 2 minutes, stirring constantly.
  • Stir in milk, and whisk to keep lumps from forming.
  • When milk is hot (DO NOT BOIL), add the cheese, continuing to stir constantly, until the cheese is fully melted, and the sauce thickens.
  • Taste, and add salt and pepper as necessary.
  • Top the muffins with the sauce.
  • Sprinkle with extra cheese to taste, and with paprika for color.
  • Bake at 350 F for 20 minutes, or until the sauce is golden and bubbly.
  • Serve immediately.

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  1. Thank you to Ingrid and her Mom for this recipe. I made these the other day and they came out great! I only had four english muffins on hand so we all just had some extra crab mixture on our muffins. I grated about 3 oz of extra cheddar for on top and that really made these taste outstanding. I will definately make these again.
  2. This was a great dinner. I did make a few changes some by choice some not. I used 12 oz of crab and green onions instead of regular. I didn't have sharp cheddar so I had to add quite a bit more cheese to make the sauce taste cheesy. I used garlic salt and cracked pepper. Anyway you slice it, this was very good.


I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src=""><img src=""> <img src="" border="0" alt="Photobucket"> <img src=""><img src=""><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""><img src="">[IMG][/IMG]
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